Tofu Bechamel Sauce

Ingredients

 * 2 tbsp dairy-free margarine (or extra-virgin olive oil)
 * 2½ tbsp unbleached flour (use slightly less if you don't want it too thick)

Blended mixture

 * 1 cup soy milk
 * ½ cup extra-firm silken tofu or medium-firm tofu, crumbled
 * ½ cup water
 * enough flavorful veggie bouillon or powder for 1 cup of liquid, crumbled
 * ½ tsp salt
 * a large pinch each of freshly-grated nutmeg and white pepper

Directions

 * 1) Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).
 * 2) Melt the margarine in a medium, heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.
 * 3) Scrape the roux into the blender and blend to mix for a few seconds.
 * 4) Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.
 * 5) Simmer on low for a few minutes, whisking in nutmeg and white pepper.